Preparation

Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan, and bring to a boil. Reduce heat; simmer 8 minutes or until tender. Combine potato mixture and milk in a blender or food processor; process until smooth.

Heat the butter in a large, heavy saucepan over medium-low heat. Add leek, thyme, and garlic; sauté 12 minutes or until leek is tender. Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes. Stir in the greens and chicken. Cover and simmer 12 minutes or until chicken is done. Stir in the potato purée, vinegar, pepper sauce, salt, and pepper; simmer, uncovered, 6 minutes.

Created date

March 2000

Nutritional Information

Calories
208

Caloriesfromfat
10 %

Fat
2.2 g

Satfat
0.6 g

Monofat
0.7 g

Polyfat
0.6 g

Protein
21.5 g

Carbohydrate
25.3 g

Fiber
3.8 g

Cholesterol
40 mg

Iron
2.9 mg

Sodium
618 mg

Calcium
155 mg

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